Place the flour, salt & oil in a bowl and combine using hands or a wooden spoon.
Gradually add the water until fully combined and forms a dough. Add a little more flour if it becomes too sticky.
Wrap the dough ball in cling film and place in the fridge for at least half an hour while you make your filling.
Place all filling ingredients into a pan with a lid on. Use a very low heat and simmer for 30 mins until all soft.
Mash the pan contents a little using a fork once cooked.
Heat the oven to 180 degrees C.
Take the dough from the fridge and roll out until you have a large rectangular shape.
Use a cutter which has a circumference slightly wider than your holes in the baking tray to allow enough to fit the bottom and sides, creating your mince pie base.
Place the bases in the tray and add a spoonful of mixture to each one.
Re-roll the remaining bits of pastry left from the base cuttings.
Create star shapes using a cutter the same size as the mince pie top and place the stars on top of each mince pie.
Add the tray to the oven and bake for about 20-25mins until golden.
Remove from the oven and allow to cool on a cooling rack.
Serve with coconut yoghurt.
For your guests with a sweeter tooth, add a sprinkling of granulated xylitol or some stevia